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Spicy Banana Peel 'Pulled Pork'

Courtesy Priyanka Naik
Cook Time:
20 mins
Prep Time:
15 mins

Chef notes

We all know we can make banana bread with ripe bananas, but what about the peels? During the pandemic, I wasn’t able to go on my usual compost runs to the farmers market, so I began doing research on what commonly discarded food scraps are safe to eat, and discovered that banana peels are among them (organic and thoroughly washed, of course!). And, using a fork to shred the banana peel, you can create an interesting texture that is similar to that of shredded chicken or pork. I have never eaten a pulled pork sandwich, but I imagine it tastes something like this. Either way, it's delicious — and cuts down on food waste.


  • 1 tablespoon olive oil
  • 1 large clove garlic, thinly sliced
  • 3 green chilies, chopped
  • cups worth banana peels, cleaned of flesh and shredded with a fork
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1 pinch kosher salt
  • freshly ground black pepper
  • 1 teaspoon brown sugar
  • 1 teaspoon tamari
  • 1 teaspoon freshly squeezed lemon juice
  • 1/4 cup chopped cilantro, divided
  • nonstick cooking spray
  • 4 slices crusty bread
  • 4 slices vegan cheese
  • 1 teaspoon white sesame seeds, for garnish



Heat olive oil over medium in a large pan and add in garlic and chilies. Sauté 30 seconds then add in banana peels. Sauté 6 to 8 minutes until darkened and soft, season with onion powder, garlic powder and a pinch of kosher salt and black pepper.


Once the banana peels are softened and breaking apart further, add brown sugar, tamari and lemon juice; mix and let the juices sizzle and thicken, about 2 to 3 minutes. Toss in half of the cilantro and push everything to one side, against the edge of the pan.


In the same pan, spray the center with a little cooking spray. Add in sliced bread (2 will fit at a time) to toast, 1 minute on one side, and flip. Top each with a slice of cheese and melt.


Remove toasts and place on a serving dish. Top with "pulled pork" and garnish with sesame seeds and remaining cilantro.